IMPOSSIBLE GEOMETRIES
IMPERIAL IPA

8.0%
ABV
CURRENTLY UNAVAILABLE

Malts: Golden Promise, Pale Ale, Toasted Flaked Wheat, Flaked Oats, Malted Oats, Carafoam
Hops: Magnum, Mosaic
Yeast: Vermont Ale
Adjuncts: Dextrose

OUR RECIPE
MASH TUN

MASH
28.9%
Golden Promise
38.5%
Pale Ale
11.5%
Toasted Flaked Wheat
9.6%
Flaked Oats
9.6%
Malted Oats
1.9%
Carafoam
+
Mash Water - Target pH: 5.5
Ca
113ppm
Mg
9ppm
Na
100ppm
SO4
164ppm
Cl
190ppm
Mash Schedule
67.0°C
Saccharification - 45 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
21.3 IBUs
Magnum - First Wort, 60 min
14.1 IBUs
Mosaic - First Wort, 60 min
30.4 IBUs
Mosaic - 10 min
23.53 g/L
Dextrose - 0 mins

WHIRLPOOL
9.8 IBUs
Mosaic - 30 min [1.41 g/L]
4.7 IBUs
Mosaic - 20 min [1.18 g/L]

HEAT EXCHANGER
18.0°C
Target Temperature
1.072
Target OG
+
Final Water Profile
Ca
118ppm
Mg
13ppm
Na
92ppm
SO4
152ppm
Cl
174ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
18 ⇒ 21°C
Primary Fermentation - 5 days
21°C
Dry Hop/Fermentation - 4 days
21°C
Conditioning - 7 days
1°C
Cold Crash - 5 days

DRY HOPPING
5.5 g/L
Mosaic - In tank for 3 days
5.5 g/L
Mosaic - In tank for 6 days
BRITE TANK

7.6 %
ABV (Target)
80.3
IBUs (Target)
1.014
FG (Target)
MASH TUN

MASH
28.9%
Golden Promise
38.5%
Pale Ale
11.5%
Toasted Flaked Wheat
9.6%
Flaked Oats
9.6%
Malted Oats
1.9%
Carafoam
+
Mash Water - Target pH: 5.5
Ca
113ppm
Mg
9ppm
Na
100ppm
SO4
164ppm
Cl
190ppm
Mash Schedule
67.0°C
Saccharification - 45 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
21.3 IBUs
Magnum - First Wort, 60 min
14.1 IBUs
Mosaic - First Wort, 60 min
30.4 IBUs
Mosaic - 10 min
23.53 g/L
Dextrose - 0 mins

WHIRLPOOL
9.8 IBUs
Mosaic - 30 min [1.41 g/L]
4.7 IBUs
Mosaic - 20 min [1.18 g/L]

HEAT EXCHANGER
18.0°C
Target Temperature
1.072
Target OG
+
Final Water Profile
Ca
118ppm
Mg
13ppm
Na
92ppm
SO4
152ppm
Cl
174ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
18 ⇒ 21°C
Primary Fermentation - 5 days
21°C
Dry Hop/Fermentation - 4 days
21°C
Conditioning - 7 days
1°C
Cold Crash - 5 days

DRY HOPPING
5.5 g/L
Mosaic - In tank for 3 days
5.5 g/L
Mosaic - In tank for 6 days
BRITE TANK

7.6 %
ABV (Target)
80.3
IBUs (Target)
1.014
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com